• FOR THE CAKE:
• ⅓ cups Butter, Softened
• 1 whole Egg
• 1 cup Sugar
• 1 teaspoon  Vanilla Extract
• 1 cup Milk
• 2-½ cups All-purpose Flour
• ½ teaspoons Salt
• 1 Tablespoon Baking Powder
• 3 cups Fresh Raspberries
• FOR THE GLAZE:
• ½ cups Powdered Sugar
• lemon juice

Preparation

Preheat oven to 350 degrees F.

In a large mixing bowl, use a hand mixer to cream together butter, egg, sugar, vanilla and milk. In a separate bowl, combine flour, salt, and baking powder. Spoon dry ingredients into wet and mix until dry ingredients are moistened.

Spray a cheesecake pan (a round pan with removable sides – a 13×9″ cake pan will work as well) lightly with baking spray. Spoon batter into pan and cover the top of the cake evenly with raspberries.

Bake for 35-45 minutes (somewhat dependent on pan), or until a toothpick inserted into the center comes out clean.

While cake is baking, whisk together the glaze ingredients.

When cake is removed from oven, gently brush the warm cake with glaze (I removed the sides of my cheesecake pan to brush the sides of the cake as well). Allow to set for 10 minutes and serve!

dmv note: I baked in 9″ cheese cake pan and it really never got done (oven problem as well) next time use 9 x 13 pan.